Pork Wonton Soup with Prawns

    40 minutes

    I love this wonton soup recipe that I have perfected on my own through the years. Its the mix of pork wontons, prawns and greens

    264 people made this

    Serves: 8 

    • 1 bunch spring onions, cut into 1cm pieces, divided
    • 6 fresh mushrooms, sliced
    • 500g pork mince
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 egg
    • 1/4 cup dry bread crumbs
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 500g wonton wrappers
    • 8 cups (2 litres) chicken stock
    • 16 uncooked medium prawns, peeled and deveined
    • 1 medium head bok choy, torn into 5 cm pieces
    • 16 snow peas
    • 1 dash soy sauce, or to taste
    • 1 dash sesame oil, to taste

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Dice the spring onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon.
    2. Finely chop the 1 tablespoon of spring onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the pork mince, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt and pepper. Stir to thoroughly mix the pork filling.
    3. Spoon about 1 tablespoon of the pork filling onto the centre of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
    4. Bring the chicken stock to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes until they float to the surface.
    5. Reduce heat to a simmer, and gently stir in the prawns, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the prawns turn pink, and then drop in the snow peas. Garnish with the remaining spring onions and a dash of soy sauce and sesame oil, and serve immediately.

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    Reviews in English (258)


    Great recipe! I grew up with my mother making wonton soup on cold days. One tip I can offer is boiling the wontons separately from the broth in just plain water, 3-5 min. The reason being, the wonton wrappers are dusted with flour and it can cloud the broth or slightly thicken it. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup. If you want a more filling meal you can add egg noodles (refrigerated section of asian market) to the dish for wonton noodle soup. Boil noodles separately as well then add to soup. A little more work but so worth it!  -  21 May 2009  (Review from Allrecipes USA and Canada)


    Absolutely wonderful. I altered the recipe a little b/c I didn't have all the ingredients, but it was still fantastic. This is also a wonderful base recipe, as you can add more vegetables or seasoning to get exactly what you want. The ONLY thing is, the recipe itself makes A LOT, and I would actually suggest halving it. oh, and if anyone is reluctant to try this b/c making wontons sounds difficult, its really SO easy. Thank you so much for such a wonderful treat!  -  23 Feb 2009  (Review from Allrecipes USA and Canada)


    From the author. I have seen a few people say they have seen this on a won ton roll wrapper. After I saw someone post this the first time I searched them out and lo and behold there was my recipe EXACT with I think one minor change. I created this recipe from scratch and apparently the won ton company took it off of AllRecipes. It is too bad you give up all your rights to your recipes to AllRecipes once you post them. I am curious if All Recipes sold it or if anyone can just copy them? Anyhow, hope you are enjoying it . UPDATE: for the person who said the sesame oil was too much... a few drops of sesame oil goes a very LONG way, too much sesame oil will ruin the recipe. For the entire pot of the soup just a few drops of sesame oil is all you need. Light hand with that!  -  10 Dec 2009  (Review from Allrecipes USA and Canada)